Recipe Instructions:
Scallion Potato Pancakes
1 russet potato, large
1/2 cup scallions, green and white parts only, thinly sliced
1 tablespoon butter, melted
1 pinch salt
1 pinch white pepper
3 tablespoons duck fat
Boil potato for 30 minutes, or until it's tender when pierced with a knife, but still offers a bit of resistance. Remove the potato from the water, place on a plate, and cover with a kitchen towel. That's it for tonight!
The next day, peel the potato. Grate the potato into a large bowl, using the largest holes on your box grater.
Coat the scallions with the melted butter. Add in the potatoes, season with salt and freshly ground white pepper, and combine everything gently with a fork.
Heat 1 tablespoon of the duck fat in a small cast iron skillet (or fry pan) over medium heat. When melted, the fat should entirely coat the bottom of the pan. Spread half of the potato mixture out into a circle, pressing slightly on the edges to shape the pancake. Turn down the heat and let cook for about 5 minutes, until the bottom is browned and crisp.
Place a flat plate upside down over the pan (the plate should be larger than the pan). With one hand on the pan handle and the other on top of the plate, quickly flip the pan to transfer the pancake onto the plate.
Place the pan back on the heat and add 1/2 tablespoon more duck fat. Once the fat is melted, slide the pancake back into the pan, browned side up, and let cook for 5 more minutes. Transfer pancake to plate when finished.
Make the second pancake following the same method. Serve hot.
